Steelhead Trout with Blackberry Glaze

Yield: 6 servings

Ingredients

• 6 x 6oz steelhead trout fillet skin removed (6 x 170 g)
• 2 tablespoons olive oil (30ml)
• Salt and pepper to taste

Blackberry Glaze

• 2 cups previously frozen black berries, defrosted (500ml)
• 1 tablespoon chopped fresh ginger (15ml)
• 1 Chipotle chili seeded and diced
• The juice of 1 lime
• 1 tablespoon sugar (15ml) or to taste
• Salt and pepper to taste
• Cilantro sprigs to garnish

Directions

1. Place frozen, defrosted blackberries in a colander set over a bowl.  Allow the juice to drain through by pressing down with a spatula.  You should have 1 cup (250ml) of juice in a bowl. Discard seeds.
2. In a small saucepan add the limejuice, Chipotle, ginger, sugar, salt and pepper.  Add the reserved blackberry juice.
3. Set over medium high heat to simmer for 5 minutes.  Strain into a bowl and set aside.
4. Preheat barbeque to 375° F/190°Cor medium high heat.
5. Drizzle steelhead trout fillets with oil and season with salt and pepper.
6. Oil barbeque grill.
7. Place steelhead trout fillet down and cook for 2 minutes or until golden char marks are achieved.  Flip the trout and continue to cook for 3 minutes.  Baste the trout continuously with the blackberry glaze.  Remove trout from grill when desired doneness is achieved.  Serve hot with blackberry sauce and cilantro sprigs.